Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, shio koji tomato. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
For The Crushed Tomatoes: Remove the tomatoes from the can and crush by hand until the tomatoes have a chunky consistency. Put the pork and shio-koji into a plastic bag and release the air. Cut the tomato into the same size.
Shio Koji Tomato is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Shio Koji Tomato is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook shio koji tomato using 4 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Shio Koji Tomato:
- Take 3 tomato
- Make ready shio koji (10% of the weight of tomato)
- Take chive (for garnish)
- Take 1 tbsp roasted sesame oil
Shio koji (塩麹) is a natural Japanese seasoning made of a mix of salt, water and rice koji. It is used to marinate, tenderize, and enhance the umami, or richness in foods. The shio koji acts as the pickling agent in this recipe, and it works by breaking down the starches and proteins in the vegetables into sugars and amino acids respectively. When combined with salt it also makes a great marinade that enhances flavor and tenderizes.
Instructions to make Shio Koji Tomato:
- Make a shallow slit in a cross, on top of each tomato. Dip in boiling water for 10-15 seconds, then cool them in water. Peel the skin off.
- Place the tomato in a ziplock with shio koji. Cool in the refrigerator for 3-4 hours.
- Cut the tomato in to six or quarters garnish with chopped chive. Pour sesame oil and serve cold.
The texture is similar to fish marinated with miso, but the flavor is lighter. Shio-kōji is kome-kōji with added salt, which is allowed to mature for a few days at room temperature. The salt and the lower temperature inhibit the development of simple sugars, but not the amino acids. I recently bought some koji-kin (aspergillus oryzae - the fungus used to make many asian fermented I have had huge success experimenting with shio koji. Hanamaruki's Liquid Shio Koji is a unique and convenient preparation of traditional shio koji.
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